Sunday, April 3, 2011

Farmhouse Chicken Chowder

My mom passed this recipe on to me a couple of weeks ago.  I am going to try it this week.

 6 slices bacon, chopped
 6 green onions sliced thin
 2 carrots, peeled and sliced thin
 1 rib celery, sliced thin
 6 tablespoons flour
 5 cups chicken broth
 1 pound red potatoes, scrubbed and cut into 1/2 in pieces
 1 rotisserie chicken, skin discarded, meat shredded into bite size pieces
 (about 3 cups)
          ( I used four rotisserie chicken breasts from Marcs deli section)
 1 cup half-and-half

 1.  Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes.
 Using slotted sppon remove bacon from pot.  Pour off all but 1 tablespoon
 fat from pot.  Cook green onions, carrots, celery, and 1/2 teaspoon salt in
 bacon fat until vegetables are softened, about 5 minutes.  Add flour and
 cook until golden, 1-2 minutes.

 2.  Stir in broth and potatoes and bring to boil.  Reduce heat to medium-low
 and simmer, covered, until vegetables are tender, 10-12 minutes.  Add
 chicken and half-and -half and simmer until chicken is heated through, about
 2 minutes.  Season with salt and pepper

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